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Prepare the Pork: Begin by slicing the pork belly into thin, bite-sized pieces. In a bowl, combine the soy sauce, gochugaru, mirin, rice wine, honey, minced garlic, minced ginger, and sesame oil. Mix well.
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Marinate the Pork: Add the sliced pork belly to the marinade. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 30 minutes, or overnight for best results.
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Cooking: Heat a wok or a large skillet over medium-high heat. Add vegetable oil and swirl to coat the pan. Add the marinated pork belly, along with the marinade, to the skillet. Stir-fry for 5-7 minutes or until the pork is cooked through and the sauce has thickened.
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Add Vegetables: Add the thinly sliced onion to the skillet and stir-fry for an additional 2-3 minutes, until the onion is soft and translucent. Stir in the chopped green onions and continue cooking for 1-2 more minutes.
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Serve: Transfer the Korean Spicy Pork Belly to a serving dish. Sprinkle with sesame seeds and garnish with sliced red chili peppers if desired. Serve hot with steamed rice or lettuce leaves and a side of kimchi.
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Enjoy: Korean Spicy Pork Belly is best served hot, immediately after cooking. Enjoy the complex flavors of this dish and the wonderful balance of sweet, spicy, and savory notes.